DIY Kofta Meatball Orecchiette

Name: DIY Kofta Meatball Orecchiette pick 'n' mix toppings: mozzarella, basil crème & more!
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 8 piece Beef meatballs with kofta seasoning; 180 g Orecchiette; 200 g Passata; 1 piece Garlic; 1 piece Courgette; 50 g Shredded mozzarella; 1 sachet(s) Sicilian-style herb mix; 1 piece Romano pepper; 15 milliliters Basil crème; 2 piece Tomato; 2 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 1 teaspoon Sugar; to taste Salt and pepper

pick 'n' mix toppings: mozzarella, basil crème & more!

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While courgettes are often treated as vegetables, they're actually fruits. They're low in calories and rich in vitamin C and fibre, making them a healthy choice for a variety of meals!

Tags:

Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

4 piece

Beef meatballs with kofta seasoning

(May be present: Ei, Mosterd, Selderij, Soja, Gluten)

90 g

Orecchiette

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

100 g

Passata

1 piece

Garlic

½ piece

Courgette

25 g

Shredded mozzarella

(Contains: Melk (inclusief lactose))

½ sachet(s)

Sicilian-style herb mix

½ piece

Romano pepper

10 milliliters

Basil crème

1 piece

Tomato

Not included in your delivery

1 tablespoon

Olive oil

1 teaspoon

Balsamic vinegar

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3688 kJ

Calories881 kcal

Fat40.4 g

Saturated Fat13.1 g

Carbohydrate83.6 g

Sugar15.3 g

Dietary Fiber8 g

Protein41.2 g

Salt2.3 g

Potassium381.8 mg

Calcium40.5 mg

Iron1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Pan

•Casserole with Lid

•Spatula

Cooking Steps

Preheat the oven to 210°C.
Slice the courgette into thin crescents and cut the Romano pepper into thin strips.
Transfer both to separate sides of a parchment-lined baking sheet.
Drizzle with olive oil and season with salt and pepper. Roast in the oven for 15 - 20 minutes or until done.

Boil plenty of salted water in a pot or saucepan and cook the pasta for 16 - 18 minutes, then drain and set aside.
In the meantime, crush or mince the garlic. Dice the tomato.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat and fry the meatballs for 3 - 4 minutes until evenly browned.

Halve the meatballs with a spatula. Lower the heat and cover with the lid, then fry for 2 more minutes.
Add the garlic and the tomato, then fry for 1 more minute.
Deglaze with the balsamic vinegar, then add the Sicilian-style herbs, the sugar and the passata.
Cover with the lid and allow to simmer for 2 - 3 minutes.

Transfer the pasta to the sauce and toss well to combine.
Serve the pasta on plates.
Serve all of the elements separately at the table: the courgette, Romano pepper, mozzarella and basil crème.
Allow everyone to build their own pasta bowl as preferred.